Its a delicious flavoring to add to rice. My favorite use, however, is wrapping meat in it.
The first time I ever cooked with it I was roasting beef and vegetables. Starting from the bottom: I took banana leaves and lined the entire bottom and sides of the pan, then placed onions on the bottom. On top of this I placed the ground beef with whole Pandan leaf wrapped around on top and bottom of it, so that the flavor permeates the meat well. Then I place the rest of my vegetables around and over that - garlic, curry leaf, turmeric, ginger, lemongrass, keffir lime leaf, with kabocha squash, chayote, and chunks of daikon radish. Bake til it smells done and boy, does it smell heavenly when it is.
I have also used the Pandan leaf in stews right at the end. Its only ever been explored using wet or moist cooking methods for me, so that's all I can recommend it for personally. I would like to try grilling some fish wrapped in that and banana leaf though.
It took me a while to get ahold of the plants that I have, but I've acquired 7 or so and they have been doing very well as low-light understory plants beneath the shade of my guava trees.